Hahabogus wrote:
> makes about 3/4 of a cup
>
> 1 teaspoon chopped garlic
> 2-3 thai bird chiles or 1 serrano chili, choped
> 3 tbsp sugar
> 3 tbsp minced fresh ginger
> 1/4 cup fish sauce
> 2 tbsp fresh lime juice
> 3 tbsp water
>
> put garlic,chilies.sugar and ginger in a mortar and pound into a
> paste. Transfer to a small bowl and add fish sauce,lime juice and
> water. Stir well to combine. Set aside for 15 minutes before serving.
>
> Keeps several weeks in the fridge. But you lose the sharpness of the
> ginger after overnight.
>
> Good on seafood and grill chicken.
>
> "Pleasures of the Vietnamese Table" Mai Pham

WHERE DID YOU FIND THIS?!?!?! This is just about the exact recipe I've been
looking for for a dipping sauce for shrimp wantons, egg rolls, spring rolls,
whatever! Oh, you are my HERO! yay!

If anyone else has something similar, but a different variation of this,
bring it on! Thanks, Mr. B.

kili